Deep-fried puff pastry. Deep-fried puff pastry plums

30.10.2019 Buffet table

Magic of the East. Cuisine of the peoples of the world Saidov Golib

Samsa-i-waraki (deep-fried puff pastry pies)

Another type of samsa, which is somewhat different from the previous minced meat, and also by the fact that samsa is not baked, but fried in a large amount of oil.

Lamb - 400 g;

Onions - 300 g;

Dill - 30 g;

For the dough:

Flour / s - 550 g;

Egg - 1 pc.;

Water - 250 g;

Spices (salt, ground black pepper, cumin) - to taste;

Interior fat - 100 g;

Margarine - 50 g;

Vegetable oil - 500 ml.

Here, it is advisable to purchase not minced meat, but mutton (shoulder blade, back part) with fat, which must be finely chopped by hand using a "crescent chopper", or a well-honed knife. After that, the minced meat obtained in this way should be fried (with the addition of a small amount of vegetable oil) in a frying pan with chopped onions. In time, this procedure will take no more than 7 - 8 minutes. Finally, add spices and chopped herbs (dill). Then set aside, cool, and proceed to the test.

The whole process of kneading the dough is similar to the previous one (see "samsa" tugmacha "), up to rolling. But when you roll out the dough into a thin "juicy", then here you grease it not with vegetable oil, but with a melted mixture of interior fat and margarine. To do this, finely chop the interior fat and melt it in a saucepan with a small flame.

When the main part is melted, remove the fry and add margarine. Allow to cool slightly and lubricate the entire surface of the rolled juices with it. Then, in the same way, roll it into a bundle, and then, taking the ends of the bundle formed, roll it axially into a "spiral". For convenience, you can cut the tourniquet in half and do this operation with each separately.

Well, and then, again, as in the recipe with "buttons": cut the tourniquet into separate blanks and roll them out. Only, not in a "circle", but in "squares", 3 ml thick. We spread the minced meat in the middle of the blanks and, taking for any of the corners of the dough, cover the opposite one with it, but do not blind it. And we fasten it somewhat stepping back from the edges of the resulting "triangle" (by about 1 cm). Thus, the edges remain somewhat curved, as it were.

In the meantime, you should already have a cauldron of oil on the stove. We are waiting for it to warm up well and carefully, along the side, we lower the semi-finished products into hot oil. After a short time, they should float to the surface. We fry for some time until the dough is completely ready, after which, carefully remove the finished samsa into a separate bowl, letting the excess oil drain well before that. The result is a beautiful fried samsa with a crispy crust and a noticeable puff around the edges.

In conclusion, I just want to warn you: the joints must be tightly "sealed", otherwise, during frying, the pie may exfoliate and the minced meat will flow out, which is fraught with unnecessary trouble.

And one more thing: do not try to throw the maximum amount of semi-finished products into the boiling oil at a time. It is quite enough to fry 2 - 3 pieces, especially since they are fried quickly. And the last thing: do not over-heat the deep fat. However, I do not recommend throwing samsa into insufficiently heated oil.

"So understand him: what does he want from us?"

From the book Your Smokehouse the author Elena Maslyakova

Puff pastry pies with chicken Required: 400 g of puff pastry, an egg (for greasing the pies), 50 g of butter and flour each, 100 g of pork fat and mayonnaise, 300 g of grilled chicken fillet, 1 onion. Method of preparation. Melt the butter in a saucepan, fry in it

From the book Puff pastry author Pankratova OV

Puff pastry pies with pumpkin 3 tbsp. tablespoons of butter, 3 tbsp. tablespoons minced pumpkin, 1 egg, 2 cups flour, 0.5 medium-sized pumpkin, 0.5 cups water, salt to taste. Pour the sifted flour on the table and make a hole in the center. Pour eggs into it, a little

From the book How to cook pastries and other flour products, sweet dishes, preserves, juices and supplies for the winter at home the author Danilenko Mikhail Pavlovich

Puff pastry pies with feta cheese Puff pastry prepared according to one of the basic recipes. 2 tbsp. tablespoons of olive oil, vegetable oil can be, a bunch of green onions, 1 red pepper, 1 Spanish (hot) pepper, 2 tomatoes, 400 g feta cheese, a bunch of parsley, 1 tsp of caraway seeds,

From the book Buns, pies, pastries by Savi Ida

81. Puff pastry pies Flour 3 cups Butter 400 g piece Water? cups Eggs 2 pieces Citric acid or vinegar 5-6 drops Salt 1/3 teaspoon Stuffing (see chapter IV) Pour the sifted flour on the table, 2? glasses are kneaded in water and eggs dough with the addition

From the book Ossetian pies, khachapuri, samsa and other pastries of oriental cuisine the author Treer Gera Marksovna

Puff pastry puff pastry with 250 g flour (see puff pastry), 400 g filling (see fillings). Prepare puff pastry or semi-layer dough. Best of all, pies are obtained, of course, from puff pastry. When forming pies, it is advisable to roll the dough into a thin

From the book Cookies for children and adults the author Treer Gera Marksovna

Pies of dough with butter crumbs and beef filling with cumin and butter "Uchkuduk samsa" For the dough:? flour - for soft dough? 250 g butter or margarine? 250 g sour cream or kaymak (thick, boiled foams made from fatty melted

From the book Unusual dough dishes the author Kashin Sergey Pavlovich

Deep-fried choux pastry balls with walnuts, cherries, cocoa, rum or cognac "Filling in

From the book Uzbek dishes author Mahmudov Karim

Puff pastry pies and pies Russian cuisine has been famous for its pies from time immemorial. Not a single feast is complete without them. The word pie comes from the Old Russian "feast", which means a holiday. Pies are large and small, open and closed, with sweet and meat

From the book Ossetian pies. 1000 and 1 recipe the author Kashin Sergey Pavlovich

BARAKI SAMSA (PICK-UP) Dissolve the salt in warm water, add flour, knead the hard dough, roll it into a ball, cover with a napkin and let it rest for a few minutes. Then roll out the dough very thinly (0.5 mm thick), grease with oil and wrap on a rolling pin, cut lengthwise.

From the book Magic of the East. World cuisines author Saidov Golib

SHAKARLI VARAKI SAMSA (Puff pastries with SUGAR) Everything is prepared as indicated in the recipe for "Varaki samsa", but instead of minced meat, 1 teaspoon of granulated sugar is put into the puff pastry. On the dough - 1 kg of flour, 2 glasses of water, 2 teaspoons tablespoons of salt. For greasing - 150 g melted

From the author's book

Puff pastry pies with lamb, fat tail fat, ghee, onion, cumin, sesame seeds and coriander "Zarafshan samsa" Ingredients For the dough: 600 g flour, 200 ml water, 1 egg, 150 g ghee, sesame seeds, 1 teaspoon of salt .For the filling: 600-700 g of lamb pulp,

From the author's book

Puff pastries from yeast dough stuffed with chicken thighs with onions and cumin "Baimurat samsa" Ingredients For the dough: Flour (for medium density dough), 100-120 g butter, 250 ml ice water, 1 teaspoon of dry yeast, 1 egg ( for greasing the dough),

From the author's book

Puff pastry pies and minced lamb stuffing with cumin, onions and Chirchik samsa pepper Ingredients For the dough: 2 cups flour, 150 g butter, 1 yolk, 1/2 cup water, 1 tablespoon vodka, butter (for greasing pies), vegetable oil (for

From the author's book

Pies made of creamy sour cream dough with pumpkin, onions and cumin "Gazlinskaya samsa" Ingredients For the dough: Flour (for soft dough), 250 g of butter or margarine, 250 g of sour cream or kaymak (thick boiled foam made from fatty baked milk), 1 egg, a little

From the author's book

Yeast dough pies with pumpkin, sugar and rinds of fat tail fat "Samsa-Ashkavak" Ingredients For the dough: 1 kg of flour, 50 g of yeast, 1 egg, 2 glasses of water, ghee (for greasing the pies), vegetable oil (for greasing the baking sheet ), 2 teaspoons of salt.

From the author's book

Samsa "tugmacha" (pies made of puff pastry "buttons") Samsa "Tugmacha". Photo by the author I have always wondered why the Russians, admiring the Central Asian samsa, deprive themselves of the pleasure of making such a tasty treat with their own hands at home? Topics

Of the main cooking methods, pies can be baked in the oven, fried in a pan and deep-fried (a lot of fat). Each option for making pies has its own admirers.

What you need to know to cookdelicious piesdeep-fried?

1. When shaping the pies, do not use flour for sprinkling, as it will contaminate the deep fat. Brush your hands and dough with vegetable oil.

2. The simplest device for frying is a non-tinned stewpan or a type of thick-walled baking sheet with high sides (at least 10 cm).

3. Before frying, heat the fat, adjusting the heat, making sure that it does not foam over the edge of the pan.

4. If the foam has disappeared from the surface of the deep fat and there is no peculiar hiss, then the moisture has evaporated and the temperature rises rapidly, which can lead to overheating of the deep fat.

5. Overheating of deep fat is indicated by the appearance of acrid smoke. Deep-fried pies will taste bitter. In addition, overheated fat tends to ignite. In case of overheating, turn off the heat to cool the deep fat, or add cold fat (never water or salt).

6. Deep-fry the pies at 160-170 degrees. Higher temperatures will give the crust an ugly brown tint, while the dough will not bake. If the temperature is below the required temperature, the deep fat will be absorbed into the patties, imparting a greasy taste, increasing the duration of frying and the consumption of fat.

7. The use of special nets and electric fryers will simplify deep-fat frying of pies.

8. The deep fat temperature is determined using a special thermometer. The simpler method is to add a few drops of water to the deep fat. Water in insufficiently heated deep fat will create a characteristic crackling sound, and well heated deep fat will evaporate water from the surface with a hiss.

9. The weight quantity of fat required for deep frying should be in a ratio of 4: 1 to the weight of the pies to be dipped. This ensures even frying without chilling the fat.

10. The best fat mixture for deep-frying: pork fat (30%), beef fat (30%) and refined vegetable oil (40%). It is also possible to use kitchen margarine.

11. Try to mold the pies well so that the filling does not leak into the deep fat.

12 For pies to be deep-fried, it is important that the dough is well spaced and the filling is in the middle. Otherwise, deep-fried pies will not sink well into the fat, frying unevenly.

13 .Remove the finished cakes from the deep fat with a slotted spoon and leave on a wire sieve or paper towel to absorb excess fat from the surface.

14. One of the simplified deep-frying methods is to deep-fry the patties with a lot of fat. The products are fried on one side and then turned over.

To make deep-fried pies, use the dough recipe.

Deep-fried pie dough recipe

You will need:
- flour - 600 g
- margarine - 50 g
- fresh yeast - 30 g
- water - 350 ml
- sugar - 2 tbsp. spoons
- salt - 1 tsp
- vegetable oil for lubrication
- deep fat

Cooking process

1. Dissolve yeast in warm water with sugar and salt.

2. Add sifted flour and knead into a dough that is not too tough. Knead for a few minutes.

3. Add melted margarine at the end of mixing.

4. Cover the dough in a deep dish with a towel and leave in a warm place to rise for 2-3 hours. After 1 hour, wrinkle.

5. Divide the matched dough into pieces, which are left for proofing for 15-20 minutes.

6. Roll out cakes from pieces of dough and mold pies with any filling. Place them on a leaf oiled with cooking oil for proofing.

7. After about 20 minutes, your pies are ready for deep-frying.

Happy dough and delicious pies!

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Chapter:
Deep-fried food (fast food)
9th page

Deep-fried dough products

Chebureks, pies, donuts, whites and many other dough products are not baked, but fried in highly heated fat (deep-fried).
Any dough for such products can be used - yeast, unleavened, puff, custard, shortbread (prepared with baking powder, with cottage cheese, with potatoes). Yeast dough is thinner than for baked pies. However, it is important not to be mistaken here, because too thin dough absorbs a lot of fat, becomes oily and becomes heavy.
To prevent this from happening, the dough often add alcohol(vodka, cognac, rum or pure alcohol) from 1 teaspoon to 2 tablespoons.

Pies

Ingredients : 1 glass of water, 8-10 g of yeast, 1.5 cups of flour, 2-3 tablespoons of sugar, 3/4 tablespoons of salt, 50 g of butter, 2-3 yolks.

Preparation

Stir the yeast in warm water, add flour, knead the dough, put in a warm place for 2 hours. When it rises, add salt, butter, yolks, pounded with sugar, knead, roll out, make pies.
Let the pies rise, then fry them over low heat in deep fat.
For minced meat, they take fried brains, liver, beef, crayfish tails, cottage cheese, fish, cabbage, carrots, rice, potatoes, mushrooms.

Brain or minced meat patties

Ingredients :
For the dough: 1 or 2 teaspoons of yeast, 4 glasses of flour, 2 eggs or 3 yolks, 50 g of butter, 1 glass of water or milk, 200 g of butter or deep fat, sugar, salt to taste.
For minced brain meat: 1 bovine marrow, 50 g butter, 0.5 tablespoons flour, a pinch of crushed nutmeg, pepper, salt.

Preparation

How to make the dough is described in the previous recipe "Pies".
Minced meat for them from the brains is as follows: put the brains in boiling water with vinegar and salt, boil them, remove, cool, chop finely. Fry 0.5 tablespoons of flour in a spoonful of oil, add minced meat, add a little crushed pepper or nutmeg, pour in 2 tablespoons of broth, stir.

Yeast pies with minced beef

Ingredients :
For the dough: 1.25 cups of water or milk, 2-3 teaspoons of yeast, 2 eggs, salt, 50-100 g of butter, 4.5 cups of flour, 1 egg for greasing the dough.
For minced meat: 400 g of beef, 1 onion, 50 g of butter, salt, pepper, dill, 2-3 hard-boiled eggs.
For sprinkling: 3 handfuls of green parsley and 0.5 teaspoons of oil or 1 cup of deep fat.

Preparation

Prepare the dough as described in the “Pies” recipe, but a little thicker.
Stuff the pies, let rise, grease with an egg, bake; when serving, sprinkle with deep-fried green parsley (see recipe "Deep-fried green parsley").

Chebureks Caucasian
Option l

Ingredients :
For minced meat: 400 g of lamb.
For the dough: 3 cups flour, 1 egg, 0.75 cups water. 50 g rice, 100 g lamb lard, 3 tbsp. tablespoons of finely chopped parsley, salt and pepper to taste.

Preparation

Lamb pulp and mutton (preferably fat tail) fat together with onions mince or chop finely with a knife. Add salt, pepper, finely chopped parsley to the minced meat and, stirring this mass with a spatula, pour 2-3 tbsp. spoons of cold water.
Stir the minced meat with boiled cold rice. Knead unleavened hard dough from wheat flour, water and eggs with the addition of salt. After rolling out the dough to a thickness of 1 mm, cut out circles the size of a small tea saucer.
On half of each mug, put minced lamb, cover with the other half and join the edges, having previously greased them with a beaten raw egg.
Fry in a deep fat fryer for 6-8 minutes at 180 ° C.

Option 2

Ingredients :
For the dough: 4 glasses of flour, 4 eggs, 1 glass of fresh kefir, salt.
For minced meat: 300 g of beef, 300 g of lamb, 300 g of pork, salt, pepper to taste.

Preparation

After kneading, be sure to add water to the minced meat so that it is weak. Take warm boiled water.
Roll out the dough, put one tablespoon of minced meat, cut off a piece of butter, put on the minced meat, close. It is convenient to cut the edge with a lid from the pan. After trimming, walk along the entire edge with your fingers so that the cheburek does not open in oil.
The size of pasties should be about half of the palm. Fry in boiling vegetable oil in a pan. The oil layer is not more than 3 - 5 mm, the oil should smoke. The normal color of pasties is brown (not pale). When frying, the pan cannot be closed with a lid - otherwise there will be no crust.
In addition, the cheburek must be constantly watered with oil.
The oil burns out during frying, so it must be topped up. By the way, if there is dough left, you can cut it into strips (as for brushwood) and fry in the remaining oil. It will turn out to be no less tasty than the pasties themselves.
From the specified amount of dough and minced meat, a large dish of pasties for 5-7 people is obtained.

Option 3

Ingredients :
For the dough: 1 kg of flour, 1.5 cups of water, 2 eggs, 1 teaspoon of salt.
For the filling: 700 g of meat (half lamb with beef), 500 g of onions, salt, pepper, 2 tbsp. spoons of milk or water.
Frying fat.

Preparation

Knead unleavened dough (see the next recipe for details), roll it into a ball, cover with a napkin and leave for half an hour.
Prepare minced meat. Pass the meat through a meat grinder, add chopped onions, salt, pepper, milk or water, mix.
Divide the dough into 20-30 g pieces, roll them into balls, from which roll out flat cakes 2 mm thick. Put minced meat on each cake, fold the cake in half, pinch the edges to make a crescent-shaped cake.
Fry pasties in a thick-walled dish with edges of at least 10 cm. Heat well (based on 100 g of pasties immersed at the same time) 400 g of pork fat or vegetable oil. In such an amount of fat, they float and warm up evenly from all sides. The fat must be heated until a slightly noticeable smoke appears over it.
Serve the pasties very hot.

Option 4

Ingredients :
For the dough: 1.1 kg flour, 2 glasses of water, 2 teaspoons of salt.
For the filling: 800 g of fatty boneless lamb, 4 onions, salt, pepper, a little water.
Vegetable oil or fat for deep fat.

Preparation

Dissolve the salt in water. Pour flour on the table in a slide. Make a depression in it and gradually pour water there. Knead unleavened dough. Divide it into 15-20 parts, roll into balls, after 20 minutes of proofing, roll out into flat cakes the size of a tea saucer.
Put the filling on half of each, fold the cake in half and pinch the edges, greasing them with an egg.
Fry in a deep saucepan in overheated fat.

Option 5

Ingredients : 250 g minced lamb, 150 g flour, 70 ml water + a pinch of salt.

Preparation

Mix the minced lamb, chopped onion, egg, some salt and pepper. Prepare dough, roll it out, cut into circles. After moistening each circle of dough with water, place the minced meat in the center and fold in a semicircle. Pinch the edges tightly with your fingers.
Deep-fry at 170 ° C for 8-10 minutes.
Let the oil drain and serve hot.

Option 6

Ingredients :
For the dough: 4 glasses of flour, 2 glasses of water, 1 teaspoon of salt.
For the filling: 300 g of lamb, 1-2 cloves of garlic, salt, black pepper.
2-3 cups of vegetable oil for deep frying.

Preparation

Brew the flour with salted boiling water and knead the dough. For the filling, finely chop the lamb (you can skip it through a meat grinder), fry in vegetable oil, season with finely chopped garlic, salt and pepper.
Cut the dough into pieces, as for pies, roll into balls, make a cake 2 mm thick. Put the filling on each and pinch the edges.
Fry in a roasting pan or saucepan in hot vegetable oil.

Option 7 (with fish)

Ingredients :
For the dough: 2 cups flour, 0.5 cups water, salt.
For the filling: 500 g of pike perch or other fish fillet, 2 onions, salt, pepper.
Vegetable oil for deep fat.

Preparation

Pass the fish fillet and onion through a meat grinder, add salt, pepper, a little fish broth or water and mix everything well. Knead the dough from flour, water and salt, divide it into 40 g pieces, roll out thin cakes.
Put the minced fish in the middle, pinch in the form of a crescent.
Fry in plenty of vegetable oil. Serve hot.

Option 8 (with fish)

Ingredients :
For the dough: 500 g flour, 1 incomplete glass of water, 1-2 eggs, 0.5 teaspoons of sugar, salt.
For filling; 700 g fish fillet, 3 tbsp. tablespoons of vegetable oil, 2 onions, black pepper, salt.
Vegetable oil for frying.

Preparation

Knead unleavened dough from flour, water, eggs, salt, sugar. Pass the fish fillet through a meat grinder, add water, vegetable oil and simmer. Then put the fried chopped onion, pepper, salt and simmer for another 5-10 minutes. Cool the minced meat. Roll out the dough and make pasties.
Fry in a deep frying pan in a large amount of vegetable oil.

Bureki - pies

Ingredients : 1 glass of water, 1 teaspoon of salt, 8-12 g of dry yeast, 500 g of flour.

Preparation

In the old days, these pies were stuffed with meat, pork bacon and deep-fried, which resembles the way of preparing Caucasian pasties.
Knead the dough, let the dough rise, put 1 tbsp each. a spoonful of sugar and sunflower or mustard oil.
Knock out the dough, knead, let it rise again, divide into 18 parts, roll it into mugs, put the filling, make pies, let it rise, bake for 20 minutes in the oven, grease with kvass or butter.

Kutaby

Ingredients : 400 g lamb, 2 onions, 2 cups wheat flour, 60 g pomegranate seeds, 2 tbsp. tablespoons of chopped herbs, 0.5 tsp of cinnamon, pepper and salt to taste.

Preparation

Sift the flour, knead the dough with the addition of salt and water, roll it out to a thickness of 1 mm and cut out circles the size of a pie plate.
Prepare minced meat from lamb pulp, adding onion and pomegranate grains. Put the minced meat on dough circles and wrap them in the shape of a crescent.
Fry in a deep fat fryer for 4-6 minutes at a temperature of 170 ° C.

Fried crunch with lemon zest

Ingredients : 400 g flour, 2 eggs, 2 tbsp. tablespoons of sugar, 1 glass of milk.

Preparation

Prepare the dough in the following way: put flour on the table, beat in eggs, put sugar with lemon zest, 0.5 tablespoons of butter and add as much milk as the dough of medium thickness will take. Knead until smooth, cover with a towel and leave for a few minutes.
Heat up deep fat at this time.
Roll out the dough thinly and cut into a crunch of any shape, dip in hot deep fat, brown, remove on a sieve, dry with a napkin, transfer to a dish and sprinkle with powdered sugar with lemon zest.

Boorzak - dumplings made of dough (in Tuvan)

Ingredients : 750 g flour, 200 g sour cream, 200 g milk, 1 egg, 150 g fat, 80 g sugar, salt.

Preparation

Unleavened dough, aged for 30-40 minutes in a warm place on a proofer, roll out into long cords with a diameter of 2 cm, then cut into even LUMPS weighing 10-15 g each, form small balls and deep-fry them until golden pink.
Can be served with broth or consumed like this.

Pova (brushwood in Tuvan)

Ingredients : 750 g flour, 200 g sour cream, 200 ml milk, 1 egg, 150 g mixed fat, 80 g sugar, salt.

Preparation

From flour, sour cream, milk, eggs, sugar, salt, knead a hard dough and put it to proof.
After half an hour, roll out the dough into thin elongated cakes, cut each cake in the middle, turn it out with a bow and deep-fry.

Gatlakly - puff pastry (in Turkmen)

Ingredients : 150 g wheat flour, 50 ml water, 30 g butter, 30 g cottonseed oil, salt.

Preparation

Estonian Confectionery (Ida Savi)> Deep-fried products

Deep-fried products

Deep-fried (that is, in a large amount of fat) can be made from various types of dough - yeast, noodle, custard and dough prepared with baking powder. Suitable for frying are vegetable oil, vegetable fat, pork fat and fat mixtures such as 1/3 pork fat, 1/3 beef fat, 1/3 vegetable fat. When frying, there should be a lot of fat so that the products float freely in it, but not more than half a pan. The amount given in our recipes takes about 200-300 g of fat. When frying, the fat should be heated in a cast-iron pan so that it smokes slightly and, if a wet fork is lowered into it, sizzles. If the fat is not heated enough, then the products absorb too much fat, become tasteless and difficult to digest. In excessively hot fat, the products brown and burn too quickly, while remaining raw from the inside.

The temperature of the fat can also be determined with a piece of bread, which, at the correct temperature, browns in 1-1 1/2 minutes. The products should be approximately the same size, they should not be put into the pan with the fat at once, so that the fat does not cool down. When frying, turn the products so that they brown evenly. The products are removed from the fat with a slotted spoon, placed in a colander or on household paper to remove excess fat. The products should be light and have a yellowish brown color. They are eaten immediately after cooking, especially if they are made from dough that is low in fat. The used fat is allowed to settle, then poured into another container to separate the sediment. In this case, a little hot water can be added to the warm fat so that the particles suspended in it settle faster. The fat can be reused.

Jam donuts (12-15 pieces)
Dough: 1/4 cup warm milk, 25-30 g yeast, 1/4 teaspoon salt, 1/2 teaspoon grated lemon zest or 1/4 teaspoon chopped cardamom, 1 large egg or 2 egg whites, 3 tbsp. tablespoons of sugar, 50-75 g of butter or margarine, 250-300 g of flour.
Filling: 1 / 2-3 / 4 cup fruit jam or jam. Vegetable oil or vegetable fat, sugar.
Grind the yeast with 1 teaspoon of sugar, add warm milk, about 1/3 of the flour and set to stand. Combine the matched dough with an egg beaten with sugar or egg yolks, seasonings, softened fat and the remaining flour. Knead the dough until it begins to lag behind the walls of the dish. It should be remembered, however, that it should be softer than regular dough. After 20-30 minutes of proofing, roll out the dough into a layer 1/2 cm thick. Cut out the circles with a glass or mold. In the middle of half of all the resulting circles, put a little thick jam or marmalade, grease the edges with an egg white or egg, put the rest of the circles on top and pinch the edges. Then cover the donuts and leave to proof for 10-15 minutes. Heat the fat to 175-180 ° С, put 4-5 donuts in it at the same time and fry until yellowish-brown. Remove the finished donuts with a slotted spoon and put on a sieve or household paper. Dip semi-cooled donuts in sugar or sprinkle with powdered sugar when they cool.

Fat-fried rings (20-24 pieces)
Yeast dough. Fat, sugar.
Roll out the matched dough into a layer 1 cm thick, form rings and after proofing, fry them in boiling fat until light brown. Let the fat drain, roll in sugar mixed with vanilla, vanilla sugar or cinnamon.

Raisin donuts (20-24 pieces)
Yeast dough (see jam donuts), 50 g raisins, fat, sugar, cinnamon.
Prepare a soft yeast dough, combine it with washed and dried raisins. From the dough that came up, form donuts with two spoons previously dipped in heated fat, fry them in boiling fat until light brown, put on a sieve, drain the fat and roll in a mixture of sugar and cinnamon.

Donuts
3/4 cup water, 50-60 g butter or margarine, 75 g flour, a little salt, 1 teaspoon sugar, 2 eggs. Fat, sugar.
Bring the water, fat and flavorings to a boil in a small saucepan. Remove the pan from heat, add all the flour at once and mix vigorously. Put the pot back on the fire or hot plate and stir until the dough comes off the sides of the pot and forms a dough ball. Let the dough cool slightly, then beat eggs into it one by one and after adding each egg, knead the dough until smooth. Heat the fat. Shape the dough into small balls with two teaspoons (each time the spoons should be dipped in heated fat beforehand) and deep-fry them until light brown. Let the fat drain and roll in sugar.

Curd donuts
1/2 pack (125 g) cottage cheese, 2 tbsp. tablespoons of sugar, 1 large egg, 5 tbsp. spoons of milk, 1 tbsp. a spoonful of chopped candied fruit, grated lemon zest, 200 g of flour, 1/2 teaspoon of baking powder. Fat, sugar.
Beat the egg with sugar, add cottage cheese, flavors and flour mixed with baking powder alternately with milk. Heat the fat by dropping a teaspoon into it, form balls from the dough, pushing them into the fat with the tip of another spoon. Fry until light brown. Place the donuts on a sieve, then roll in the sugar and cinnamon mixture or sprinkle with powdered sugar.

Fried balls
1 egg, 3 tbsp. tablespoons of sugar, 1/2 cup sour cream or yogurt, a little salt, grated lemon zest, 150-200 g of flour, 1 / 4-1 / 2 teaspoon of baking soda, fat, sugar.
Beat the egg with sugar, add grated lemon zest, sour cream or yogurt and flour mixed with baking soda. Form balls from the dough, fry in hot fat, put on a sieve, let the fat drain and roll in sugar.

Apples in dough
Dough: 120 g (1 cup) flour, 1 teaspoon sugar, 1/4 teaspoon salt, 1 cup warm milk, apple juice or water, 2 tbsp. tablespoons of olive oil, 2 eggs. Fat, sugar, cinnamon.
Filling: 5 large sour apples, 2 tbsp. tablespoons of sugar, a little lemon juice.
Sift flour into a bowl, pour in the liquid mixed with egg yolks, flavors and vegetable oil, knead into a homogeneous batter, cover and let stand for 20-30 minutes so that the flour swells. Beat the whites into a strong foam and stir into the dough before frying. Cored apples, peel and cut into circles. Sprinkle the mugs with lemon juice, sprinkle with sugar and let stand for 15-20 minutes. Dip the apple circles into the dough and fry in hot fat until golden brown. Then put on a sieve, let the fat drain, roll in the sugar and cinnamon mixture and serve hot.

Donuts with plums
Filling: 250-300 g plums, 1 tbsp. spoon of sugar, 1 tbsp. A spoonful of rum or lemon juice.
Rinse the plums, dry them, cut them in half and remove the seeds. Sprinkle the halves of the plums with rum or lemon juice, sprinkle with sugar and let stand. Heat the fat, string 3-4 halves of the plums on a wooden stick, dip into the dough and fry in fat. Let the fat drain, roll in a mixture of sugar and cinnamon.

Brushwood (by yeast)
3 eggs, 2 tbsp. tablespoons of sugar, 10 g of yeast, 2 tablespoons of water, 250 g (2 cups) of flour, a little salt. Fat, powdered sugar, vanillin, or vanilla sugar.
Mix eggs with sugar, add yeast dissolved in warm water, beat about 3/4 cup flour and leave to stand for 50-60 minutes. Then add salt, remaining flour and knead the dough until smooth. Divide the dough into 6-7 pieces, roll them into balls, cover with a napkin and leave for 20-30 minutes for proofing. Then roll each ball into a round cake 1 mm thick and make 6-7 long cuts in the middle of it, without cutting through the edges of the cake. Starting from the middle, drag the resulting ribbons from one side to the other towards each other so that a small hole remains in the middle. Fry in hot fat until light brown. During frying, use a stick to widen the hole so that the product takes on the shape of a rose. Sprinkle the cooled brushwood with powdered sugar mixed with vanilla.

Brushwood (with baking powder)
1 egg or 2 egg yolks, 3 tbsp. tablespoons of sugar, 100 g sour cream, a little salt, 1 teaspoon of baking powder or 1/2 teaspoon of baking soda, grated lemon zest or cardamom, 250 g flour. Fat, powdered sugar.
Beat eggs with sugar, add seasonings, sour cream and flour mixed with baking powder or baking soda, knead until a homogeneous dough is formed, cover with a napkin and set in the cold for 20-30 minutes. Then roll out the dough into a layer 2 mm thick, cut it into pieces 5-6 cm wide and 8-10 cm long. Make 4 longitudinal cuts in the middle of each piece, leaving the edges intact. Then do everything as described in the previous recipe. Roll out the dough into a layer 1/2 cm thick, form circles with a diameter of about 6 cm from it. Cut out the middle of the circle with a smaller glass or a mold. Deep-fry the rings until light brown, drain the fat on a sieve and roll in sugar or sprinkle with powdered sugar.

Fat-fried rings
Dough - see previous recipe. Fat, sugar.
Roll out the dough into a layer 1/2 cm thick, form circles with a diameter of about 6 cm from it. Cut out the middle of the circle with a smaller glass or a mold. Deep-fry the rings until light brown, drain the fat on a sieve and roll in sugar or sprinkle with powdered sugar.

Pork ears cookies
3 egg yolks, 2 tbsp. tablespoons of sugar, 1 tbsp. spoon of vodka or brandy, zest of 1/2 lemon or 1/4 teaspoon of chopped cardamom, 40-50 g butter or margarine, 150-175 g flour. Fat, powdered sugar.
Beat egg whites with sugar, add vodka or cognac, softened fat, grated lemon zest or cardamom, and flour. Knead a homogeneous Dough, cover it and set it in the cold for 2-3 hours. Then roll the dough into a thin layer, cut it into strips 2-3 cm wide and 9-10 cm long with a dough cutter. In the middle of the strip, make a longitudinal cut 1 1 / 2-2 cm long. Thread one end of the strip into the cut. Fry in hot fat until light brown, put on a sieve, drain off the fat and sprinkle with powdered sugar. They can be stored in a cool and dry place for 2-3 weeks.

Noodle dough cookies
250 g flour, 2 eggs, a little salt, 1 tbsp. spoon of sugar, 1 tbsp. spoon of rum or brandy, 1 tbsp. a spoonful of vegetable oil or melted butter. Fat, powdered sugar.
Sift flour on a pie board or into a bowl, make a depression in the middle, beat eggs into it, add salt, sugar, rum or cognac and melted butter. Mix all the products, knead a viscous dough, cover it, let it stand for 20-30 minutes, roll it into a thin layer and form cookies of various shapes ("pork ears" - see the previous recipe, rings, rhombuses, etc.). Fry in hot fat, put on a sieve to drain off excess fat, and sprinkle with powdered sugar.

Cookies "knots"
75 g margarine, 3 tbsp. tablespoons of sugar, 1 egg, 2 tbsp. tablespoons of sour cream, 1/2 tbsp. tablespoons of brandy, 1 teaspoon of caraway seeds, a little salt, 250 g of flour, 1 teaspoon of baking powder. Vegetable oil or vegetable fat, powdered sugar.
Beat the margarine with sugar, add, continuing to beat, the egg, then sour cream, caraway seeds, a little salt and flour mixed with baking powder. Knead the dough, let stand for 20-30 minutes. Roll out the dough into a thin layer, cut out dough strips 10 cm long and 1 cm wide, tie them in a knot and deep-fry until golden brown. Put the finished cookies on a sieve and let the fat drain. Sprinkle chilled products with icing sugar.

Cheese bars
1 box of processed cheese (100 g), 1/2 teaspoon of salt, 1/2 teaspoon of cumin or a little red pepper, 1 egg, 100 g of flour, 1/2 teaspoon of baking powder. Fat 2-3 tbsp. tablespoons of grated cheese.
Grind the processed cheese, add flavorings, an egg and flour mixed with baking powder. Shape the dough into small bars, deep-fry until golden brown and roll in grated cheese. Serve hot.

Brushwood
100 g flour, 1 tbsp. a spoonful of sugar, 1 egg, 3/4 cup milk or cream, 1-2 tbsp. tablespoons of melted butter. Fat, powdered sugar.
Sift flour into a bowl and mix with sugar. While continuing to stir, pour in milk or cream, egg and butter. Put the dough in a cold place for an hour. Heat the fat, heat the mold in it and dip it into the dough. The dough will cover the hot mold with a thin layer. Dip in fat and fry until golden brown. Remove the finished biscuits from the mold and put them on household paper, let cool and sprinkle with powdered sugar. The baskets are stuffed with hot fillings - fish stew, chicken or veal stew, stewed or boiled vegetables. Hot side dishes for roast (various vegetables) are served on the festive table.

desserts We are pleased to present you a step-by-step recipe for the Quay Lapis Puff Pastry dish. It's really worth trying. Butter 450 g. Vanilla extract 2 tsp Egg 6 pcs. Flour 240 g. Prunes to taste Sugar 120 g Vanilla 1 pod Condensed milk 510 g. Salt 1/2 tsp Heat the oven to 230 ° C. Line the cake pan with baking paper. Set the covered, empty form to warm up for a couple of minutes. Beat butter with sugar until fluffy. Add the vanilla beans to the dough (do not discard the empty pod - you can put it in a jar of sugar to add flavor). Whisk 1 whole egg into the dough and add the vanilla extract. Stir the dough after adding each egg. Pour in the condensed milk. Pour the sifted flour and salt into the dough and mix. The dough should be enough for 9-10 layers, so when filling out the form, take this into account. You will have to bake 1 layer separately, if you have only 1 form. Turn on the grill function in the oven. Pour some of the dough into a mold. Bake one layer 5-7 minutes on until golden brown. Remove the baked cake, put it on a dish and pour in the next portion of the dough, doing this with all 9-10 layers. Between 2-3, 5-6, 8-9 layers (or any other combination), place the prunes on the raw dough before going to the oven. After all the cakes are baked, put them together in a mold and, turning off the grill, put them in the oven at 180 ° C for 10-15 minutes to dry a little. Cool and serve. Bon Appetit!

15min 25min Desserts We are pleased to present you a step-by-step recipe for the "Loose Apricot Cake" dish. It's really worth trying. Apricot 1000 g Sugar 150 g Egg 4 pcs. Milk 150 ml. Salt to taste Flour 310 g. Butter 150 g. Vanilla sugar 2 tsp Cream 33% 100 ml. Remove the pits from the apricots. Chop cold butter into small pieces. Combine 3/4 flour, butter, 1/3 regular sugar and half vanilla. Chop the mixture with a knife until it crumbs. Add 1 egg, 2 tbsp. l. ice water and a pinch of salt. Knead the dough quickly, but don't overdo it - don't knead too long, just until smooth. Roll the dough into a ball. wrap in plastic wrap and refrigerate for 1 hour. Meanwhile, break the remaining eggs into a blender, pour in the milk, add the remaining sugar, cream, the remaining 1 tbsp. l. flour and vanilla sugar. Whisk until smooth. Roll out the dough quickly and place in a greased baking pan, like this. to get a bottom with high sides. Use a fork to prick the dough, place the apricots on top of it and pour over the mixture from the blender. Sprinkle a little sugar on top and place in an oven preheated to 180 ° C for 35-40 minutes. Serve chilled or slightly chilled. When baked, apricots usually give a sour taste. If you want to remove or reduce it, fry the apricots with 100 g of honey in a non-stick skillet and fold over a sieve before placing on the dough. If desired, apricots can be replaced with other ripe fruits: cherries, plums, peaches, pears. Bon Appetit!

15min 25min Desserts We are pleased to present you a step-by-step recipe for the "Keijadash Pastry" dish. It's really worth trying. Puff pastry 400 g. Water 200 ml. Egg 5 pcs. Cottage cheese 250 g Sugar 450 g Lemon zest to taste Egg yolk 2 pcs. Powdered sugar to taste Preheat the oven to 200 ° C. Defrost the dough, then roll it out very thinly, cut out circles of the required diameter and put the dough into molds (for example, for muffins, 5-7 cm in diameter). Leave. Pour sugar with water, put coarsely chopped (or one large shavings) lemon peel. Mix the mass, put on fire. Boil. Remove the lemon peel from the finished mass. Beat eggs with yolks. And, without stopping whipping, add sugar syrup to this mass. To mix everything. If the curd is very grainy, rub it through a sieve. Add cottage cheese to the total mass. Mix. The filling is ready. Now you need to put the filling (it will be quite liquid) in the molds with the dough, almost to the brim. Place in the oven for about 30 minutes. The cakes should acquire a golden hue and brown. Cool the finished cakes, remove from the molds and sprinkle with powdered sugar. They are obtained with a light crust on top and even crispy due to puff pastry, but inside the filling will be quite soft. Bon Appetit!

10min 60min 263 desserts Cream-fresh is a French fermented milk product with a pleasant and slightly sour taste. In terms of consistency, cream-fresh is similar to sour cream and all desserts with it are refined and tender. Puff pastry cakes are no exception. Cream-fresh gives them a special taste and originality. Puff pastry 500 g. Egg 2 pcs. Sugar 7 tbsp. l .. Cinnamon 2 tsp. Orange 1 pc. Cream fresh 400 g. Vanillin to taste Divide the puff pastry into 2 parts and roll each into a thin layer and sprinkle with flour, and then roll it up. We divide the roll into several parts about 3 cm wide and, pressing down with our fingers, roll each part into a circle. Because there are no special molds available, then put each circle on inverted glasses and press lightly. We send it to the oven for 15 minutes, preheated to 190 degrees. In the meantime, we are preparing the filling. Put the crème fraîche in a bowl and add the eggs, vanillin, 2 tbsp. sugar and orange peel, peeled off the track. Using a whisk, thoroughly beat all the ingredients until smooth. Put the finished baskets on a baking sheet covered with parchment, and then put the cream in each. We send to the oven for 10 minutes. In the meantime, prepare the syrup. Mix the remaining sugar with orange juice and bring to a boil. Pour the orange syrup over the cream and serve the cakes to the table. Bon Appetit!

20min 40min Desserts I want to tell you how to make roses from puff yeast-free dough at home. The recipe is very simple, so even a novice hostess can handle it! Agree that seeing the surprised and enchanted eyes of your guests and household members is priceless! So I recommend cooking. If the apples are "tough" and fall out of the roll, I recommend holding them in boiling water for about 5 minutes. They will become soft and easily take the shape of a flower. Yeast-free puff pastry 500 g. Apples 3 pcs. Sugar 5 tablespoons Cinnamon 1 tbsp Cut the apples into thin slices. The thinner the better. Remove the core with bones. Roll out the dough into a layer, cut it lengthwise into thin strips. Then sprinkle with a mixture of sugar and cinnamon (I pre-mixed and grinded them in a coffee grinder. We spread apple slices on top of the sweet powder, as in the photo. Then we begin to roll up the roll. Put the rolls horizontally on a baking sheet. If you slightly bend the edges, it will turn out very similar to a rose! We bake for 25 minutes at 180 degrees until golden brown. Dessert is ready!

20min 60min Desserts I will tell and show you how to make a dessert from puff yeast-free dough. This is just a wonderful delicacy that you can whip up for the arrival of guests or just your beloved relatives. Tasty and fast is the key to success! Puff pastry without yeast 250 g. Cherry 300 g. Butter 1 g. Sugar 4 g. Prepare the required items for dessert. Remove the dough from the package, let it defrost at room temperature. Remove the seeds from the cherries, fold them onto a sieve to drain the excess juice. In a skillet, melt the butter and sugar and, stirring, prepare the light caramel. Add cherries to the caramel, stirring constantly, fry them. Watch out for the caramel, if you overcook it, then it will be difficult to combine with cherries. All this must be done over low heat. Take portioned molds, cut out the dough in diameter slightly larger than the shape. Be sure to make punctures with a fork so that the dough does not swell during baking. Divide the cherries into shapes. Turn the oven on to preheat 230 degrees. Cover the dough with berries as shown. As if "tuck" it like a blanket. Place the molds in the oven for 12-15 minutes. Dessert is ready. Do not rush to remove it from the molds, let it cool down a little. Then cover with saucers and turn over.

20min 120min Desserts Millefeuil is, as you may have figured out, a French pastry based on puff pastry. It usually includes a rich airy cream, confiture or jam, as well as fresh berries or fruits. Typically, this cake consists of several layers of dough with cream, jam and berries. There should be at least three layers. And this cake is often sprinkled with grated nut petals. Puff pastry 1 pc. Cottage cheese / mascarpone 170 g. Cream 170 g. Martini 40 ml. Jam 2 tablespoons Berries 150-200 g. Powdered sugar 40 g. We take out the frozen dough. Do not decompose it right away, you need to thaw it. I always wait at room temperature, I don't put it on to warm up. When the dough can already be unstuck, I spread it on a baking sheet with parchment paper. I pierce it with a fork and wait for it to completely melt. While the dough thaws and comes to its senses, I will do the cream. I put the cottage cheese in a bowl, mix it with powdered sugar and beat with a mixer. Add some martini, beat again. Then, in another bowl, whip the heavy cream at the highest speed. They should thicken. Then I mix the cottage cheese with cream and put everything in the refrigerator. I put puff pastry rolled out across the width of the baking sheet to bake in a preheated oven at 200 degrees for 15-20 minutes. I cool the finished dough and cut it with a knife into even squares or rectangles. We put one square on a plate. Spread jam on it in a thin layer. Cover with the second square. On another plate, we also coat the square, only this time with cream. It would be very nice if you put the cream in a special bag and squeeze it out with beautiful patterns. Put a berry on top of the cream (I have raspberries). Better to take fresh. We put the cake with jam on the berry. So, on the third layer of dough, squeeze out the cream again. Put the berries in again. Close with the fourth biscuit. Sprinkle it with powdered sugar on top. We put a few berries as desired and make stripes for beauty. Bon Appetit!

30min 30min Desserts Clafoutis with chocolate and plums is a traditional sweet dish in English cuisine and is preferably made with cherries, preferably black. In the classic version, the fruit is placed on the bottom of the mold and poured over with dough. Serve while still warm, sometimes with the addition of cream. Although they usually make clafoutis with cherries, this plum pie is just as good. Due to the fact that the plums are spread on top of the dough, the whole cake thus retains its shape and does not fall apart when you take it out of the mold. It should be noted that plums are a very useful product. Sugar 150 g Flour 150 g Bitter chocolate 200 g. Butter 2.5 tbsp. l. Plum 8 pcs. Cream 20% fat 1 stack. Chicken egg 6 pcs. Wash the plums, cut in half, remove the seeds. Make several transverse cuts on the skin, at a distance of 3-4 mm from each other. Break the chocolate into small pieces, melt in a water bath. In a large bowl, combine flour and sugar. Beat eggs and cream in a separate bowl. Gently pour the creamy mixture into the flour. Stir until smooth. Pour melted chocolate into the dough, mix. Preheat the oven to 180 ° C. Oil 4 baking tins. Spread the chocolate dough over them. Put 2 halves of plums in each mold. Place in the oven and bake for 25 minutes.

20min 30min Desserts Tart (French tarte) is an open pie typical of French cuisine made from special sand dough, kneaded, as a rule, without the addition of salt and granulated sugar. It is baked in the form of a flat cake. More precisely - Tart Tatin (French tarte Tatin), which is often called a flip-flop or Tatin, is a peculiar way of making a French pie "upside down". Sugar syrup (from brown sugar) 250 ml. Puff pastry 250 g. Fresh plums 1 kg. Mascarpone 250 g. Eggs 2 pcs. Chopped almond kernels 100 g. Wash fresh plums, cut in half lengthwise, remove the pits and blanch in boiling water for 2 minutes. Heat the sugar syrup almost to a boil, remove from the stove, put the prepared plums and let them caramelize for 10 minutes. Type 1 tbsp. sugar syrup and set aside for now, you will need it later. Switch on the oven and heat to 200 ° C. Place the caramelized plums on a paper towel. In a bowl, combine the mascarpone, eggs and 1 tbsp. sugar syrup. Pour the sugar syrup where the plums were on the bottom of a baking dish, spread the plums and sprinkle with crushed almonds. Spread the mascarpone mixture over the plums and flatten. Lay a layer of puff pastry on top, securing the edges well along the diameter of the mold. Bake the cake for 10 minutes, then reduce the temperature to 180 ° C and continue cooking for another 20 minutes. Turn the finished Tart Taten pie onto a platter, let cool slightly and serve.

20min 30min Desserts Easy-to-prepare puff pastry pies with cherries will delight both adults and children. Puff pastry 1 kg. Cherry 0.5 kg. Sour cream 100 g. Chicken egg 1 pc. Sugar 100 g. Butter 50 g. Remove the seeds from the cherries. In addition to cherries, you can take any berries or fruits, you can make a fruit and berry mixture. Suitable for both fresh and frozen pies. Defrost frozen berries and fruits. Melt butter in a skillet and add sugar. When the sugar melts to a caramel state, add the cherries. Stir caramelize for 5 minutes. If you wish, you can add 50 g of your favorite sweet wine and evaporate it while stirring. Cool down the prepared filling. Cut the dough into squares, slightly rolling it out. Put the filling and tsp in the middle of the dough square. sour cream. If desired, replace sour cream with MasCarpone Cheese, 1 tsp. Tie the edges of the dough into a bag, leaving the top slightly open. If you did not succeed in making a hole in the top of the bag, prick the sides with a fork. Lubricate the sides of the pies with a beaten egg. Put our pies in an oven preheated to 180 degrees and wait 20-30 minutes. Is the dough brown? You can take it out and cool it.